My Ivy Chopped Salad

This salad is inspired by the famous grilled vegetable salad at The Ivy restaurant in Los Angeles.

Serves 4

Nutrition per serving

Nutrition per serving

538 calories per serving

38 g fat (5 g saturated)

32 g carbs

6 g fiber

23 g protein

Gluten-Free

Low carb

INGREDIENTS

2 large beets

3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices

2 fresh ears corn, shucked

1 bunch scallions, white and light green parts only

2 wild salmon fillets (6 oz each)

3 tablespoons extra-virgin olive oil

Coarse salt

2 heads butter lettuce, leaves separated, cut into thick strips

1/2 pint grape tomatoes, quartered

1/3 cup fresh cilantro, roughly chopped

1/4 cup fresh basil, roughly torn

1 lime, quartered

Balsamic & Lime Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons light agave nectar (or honey)

1 tablespoons fresh lime juice

6 tablespoons olive oil

Coarse salt

Freshly ground black pepper

PREPARATION

Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes. Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

Balsamic & Lime VinaigretteThe tangy sweet dressing adds real zing to any grilled salad. I have never served this without having a friend ask for the recipe!

Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.